beef broth

This easy Brown Gravy Recipe can be made in 10 minutes with NO drippings needed! Learn 3 secret ingredients to add the best depth of flavor, plus a chef-inspired finishing technique for a smooth, silky finish!

Brown Gravy Recipe

chicken broth

beef

onion powder

garlic powder

Worcestershire sauce

Bouquet

water corn starch

unsalted butter

Add the chicken broth, beef broth, beef bouillon, onion and garlic powder, and Worcestershire sauce to a medium saucepan. Stir to combine.

If a darker color is desired, add 2-3 drops of Kitchen Bouquet browning and seasoning sauce.

Combine the cold water and corn starch in a small Tupperware with a lid. Shake to combine.

Bring gravy to a boil. Whisk in cornstarch mixture. Decrease to medium low. Continue to whisk to ensure that it blends in smoothly.

Let it gently simmer until its of desired thickness.

Remove from heat. Swirl in one tablespoon COLD butter just before serving. This adds a silky, velvety finish.

https://content.jwplatform.com/videos/tgr3WhTi.mp4

Make this EASY Beef Gravy recipe in just 10 minutes with NO drippings needed! Learn 3 secret ingredients to add depth of flavor, plus a chef-inspired finishing technique to add a silky, velvety finish.

Here's what you need: boneless, skinless chicken thighs, salt, pepper, garlic, dried parsley, butter, large onions, fresh thyme, beef stock, gruyère cheese, bread

Cheesy French Onion Chicken Recipe by Tasty

boneless, skinless chicken thighs

salt,

pepper,

garlic, minced

parsley

butter

onions,

thyme

beef stock

gruyère cheese, shredded

bread, sliced and toasted, to serve

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In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.

Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.

Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.

Add thyme and beef broth and bring the mixture to a simmer.

Add the chicken on top of the onions, and sprinkle with Gruyère cheese.

Broil for 5 minutes, until the cheese is melted and golden brown.

https://vid.tasty.co/output/59789/mp4_640x640/1509657744

In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait.

French Onion Soup

dry white wine

dry sherry

all-purpose flour

black pepper, more to taste

bread

Gruyère cheese

Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes.  Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.

Meanwhile, warm broth in a saucepan over low heat.

Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.

Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.

Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

The slow cooker yields tender, fall-off-the-bone short ribs swimming in a savory broth, made deeper and richer thanks to several glugs of Cabernet. 

Slow Cooker Red Wine-Braised Short Ribs

onion

carrots

celery

English-style beef short ribs

kosher salt, divided

black pepper

vegetable or canola oil

low-sodium beef broth

bay leaves

tomato paste

dry red wine

Dice 1 large yellow onion, peel and cut 2 medium carrots into 1-inch pieces, and cut 2 celery stalks into 1-inch pieces.

Pat 3 to 3 1/4 pounds short ribs dry. Season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon of the vegetable oil in a large, high-sided frying pan or Dutch oven over medium-high heat until shimmering. Add half of the short ribs and sear on 3 sides, 3 to 4 minutes per side.

Transfer with tongs to a 6-quart or larger slow cooker. If needed, add the remaining 1 tablespoon vegetable oil and repeat with the remaining short ribs. Transfer with tongs to the slow cooker. The short ribs will not be cooked through. Add 1 cup low-sodium beef broth, 4 fresh sprigs thyme, and 2 bay leaves to the slow cooker.  

Add the onion, carrot, and celery, to the pot, season with the remaining 1 teaspoon kosher salt, and cook, stirring occasionally until softened, about 5 minutes. Add 1/4 cup all-purpose flour and 2 tablespoons tomato paste, stir to coat the vegetables and cook until darkened in color, about 2 minutes. Pour in 3 cups dry red wine and stir to combine, scraping up any browned bits. Bring to a boil. Reduce the heat and simmer until slightly thickened, about 5 minutes.

Pour the hot liquid and vegetables into the slow cooker. Cover and cook on the LOW setting until the meat is tender and pulls away from the bone, 8 to 10 hours.

Transfer the short ribs to a large plate with tongs. Some of the short ribs may separate from the bone. Strain the liquid through a fine-mesh strainer into a large glass measuring cup or bowl and discard the cooked vegetables, bay leaves, thyme sprigs, and any loose bones. Serve the short ribs with sauce spooned over top.

Vegetable beef soup made with hearty pieces browned beef and a smart mix of fresh and frozen vegetables. 

How To Make Hearty Vegetable Beef Soup

beef stew meat

kosher salt, divided, plus more as needed

red potatoes

garlic

green beans (about 3 ounces)

olive oil, divided

tomatoes

Italian seasoning

parsley leaves

(10- peas

Crusty bread, for serving (optional)

Cut and season the beef stew meat. Cut 1 1/2 pounds beef stew meat into 1/2-inch pieces. Pat dry with paper towels and season with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Prepare the vegetables. Dice the following (no larger than 1/2-inch), keeping them separate: 1 pound red potatoes, 1 medium yellow onion (about 1 cup), 2 peeled medium carrots (about 1 cup), and 2 celery stalks (about 1/2 cup). Finely chop 4 garlic cloves. Trim and cut 1 cup green beans into 1-inch pieces. 

Brown the meat. Heat 1 tablespoon of the olive oil in a Dutch oven or large stockpot over medium-high heat until shimmering. Add half of the beef in a single layer, and cook until browned but not cooked through, about 2 minutes per side. Transfer to a plate. Repeat with browning the remaining beef, then transfer to the plate.

Sauté the mirepoix. Heat the remaining 1 tablespoon olive oil in the same pot over medium-high heat until shimmering. Add the onion and sauté until softened, scraping up any browned bits from the bottom of the pot, about 3 minutes. Add the remaining 2 teaspoons kosher salt, carrots, celery, and garlic, and cook until the carrots are brightened in color, 3 to 5 minutes.

Add the potatoes, tomatoes, and broth. Add the potatoes, 6 cups beef broth, 1 (28-ounce) can diced tomatoes with their juices, 1 tablespoon Italian seasoning, and the beef with any accumulated juices on the plate. Stir to combine and bring to a boil.

Simmer for 20 to 30 minutes. Reduce the heat to medium-low and simmer uncovered until the potatoes are tender, 20 to 30 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves.

Cook the green beans and peas. Add the green beans and 1 package frozen peas (about 2 cups) to the soup. Cook until the beans are tender, about 5 minutes. Taste and season with kosher salt as needed.

Serve the soup. Ladle the soup into bowls, top with parsley, and serve with crusty bread if desired.

How to make Pho - a Vietnamese beef bone soup with rice noodles, basil, ginger and thinly sliced  beef. This recipe uses the instant pot to make it in 3 hours start to finish.

The Ultimate Beef Bone Broth - Pho

beef bones (marrow

white onions (skin on)

garlic (sliced in half, skin on)

ginger

coriander seed

clove

bay leaf

star anise

tbsp palm sugar (or brown sugar)

salt

tsp fish sauce (or worcestershire sauce)

800 ml cold water

½ pack rice noodles

200 g sirloin steak (½ lb)

basil

chili (sliced (optional))

tbsp rice wine vinegar (for the chili)

Brulée the ginger

Brulée the ginger by burning it on a gas burner or torch until it&#039;s slightly blackened on the outside. If you don&#039;t have access to fire you can sear it quickly on high heat in a pan.

Add the bones to the water

Add all the ingredients with the water to the instant pot. Set on saute function (no lid) for 30 minutes and wait for it to boil.

Skimming

Once the water has come to a boil, skim off the scum and excess fat with a ladle and discard.

Set it and forget it

Double check that the water level is at max level indicator on the inside of the instant pot, not higher or lower. Add more water or remove more water to make sure it&#039;s at the correct level.Put the lid on and set the timer for 2 hours @ high pressure.

Wrap the steak

Wrap the steak in plastic wrap and freeze for approx. 30 minutes to make it easier to slice.

Slice the meat

After about 30 minutes, remove the meat from the freezer and slice thinly with a sharp knife. Refrigerate the sliced meat.

Release the pressure

When the instant pot is ready, turn off the machine and let it cool for 30 minutes. Also remove the sliced meat from the fridge to temper.

Gather the finishing ingredients

Gather all the ingredients on a nice plate. Slice some fresh chili and add the tbsp of rice wine vinegar and place in a small bowl. Wash the basil and bean sprouts if necessary.

Opening

Once the instant pot has cooled, carefully release the remaining pressure with the valve. Skim off the fat at the top with a ladle.

Strain

Strain the beef stock through a fine mesh strainer into another pot. Check the seasoning on the broth - add more salt if desired. Bring to a boil and keep warm. Save any cooked meat and bone marrow in a separate bowl. Season with salt and pepper and reserve.

Cooking the rice noodles

Bring a large pot of heavily salted water to a boil. Cook the rice noodles according to package instructions. Rinse in warm water when finished.

Finishing

To finish add the cooked rice noodles, a sprig or two of basil, the cooked beef and marrow and the raw meat into the serving bowls.

Finishing pt 2

Ladle over the hot broth and enjoy right away!

Slow Cooker Roasted Garlic Beef Sandwiches

chuck roast

coarse kosher salt

paprika

brown sugar

Pat the chuck roast dry with paper towels....

Pat the chuck roast dry with paper towels. In a small bowl, stir together the salt, black pepper, onion powder, paprika and brown sugar. Rub and pat the spice mixture evenly on the roast.

Place the roast in a 4- or 5-quart...

Place the roast in a 4- or 5-quart slow cooker. Pour the beef broth around the roast, cover, and cook on low for 8-9 hours or high for 5-6 hours.

While the meat cooks, roast the garlic (you...

While the meat cooks, roast the garlic (you can do this several days in advance and refrigerate). Peel most of the paper skin off the heads of garlic (making sure all the cloves stay intact). Slice about 1/4-inch or so off the tip of the head of garlic so the ends of the garlic are exposed. Place the two heads of garlic cut-side up on a sheet of aluminum foil. Drizzle with 1-2 teaspoons olive oil. Wrap the foil around to cover completely and bake at 400 degrees F for 30-40 minutes until the garlic is starting to look caramelized and brown and the texture is very, very soft.

Let the garlic cool until it doesn't burn...

Let the garlic cool until it doesn't burn your fingers off before squeezing the soft garlic out of the skins. Mash and lightly chop the garlic; set aside.

When the meat has finished cooking, remove the...

When the meat has finished cooking, remove the roast and liquid from the slow cooker. Shred the meat into small pieces, discarding any pieces of fat. Return the meat to the slow cooker and stir in the liquid, 1/2 cup at a time, until it's as moist as you want it to be (I don't add it all back in because I don't want the sandwiches dripping and soggy but add it to your personal taste). Stir in the mashed garlic and additional salt and pepper, to taste. Cook on low until ready to serve (up to an additional hour, if needed).

Serve warm on rolls.

Homemade Beef Rice-A-Roni - never use the boxed stuff again! This looked and tasted just like the real thing! I had to tell my husband that I made the rice from scratch - not a box. Rice, pasta, beef broth, beef bouillon, onion powder, Worcestershire, soy sauce, garlic powder, pepper and chopped carrots. Seriously delicious - tons of great beefy flavor! We make this all the time - SO much better than the box.

Homemade Beef Rice-A-Roni

regular long grain rice (not instant)

spaghetti

tbsp butter

beef bouillon

Worcestershire

1½ tsp soy sauce

½ tsp black pepper

Tbsp carrots

In a large skillet, melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown.

Add remaining ingredients. Bring to a boil. Reduce heat to low and cover.

Cook 15-20 minutes, stirring occasionally, until water is absorbed.

The Best Homemade Spaghetti Sauce

olive oil

onion, chopped and divided

garlic, finely minced

beef turkey

red bell pepper, seeded,

(12-ounces) tomato paste

coarse, kosher salt

oregano

(14-ounces each) Italian-style diced tomatoes tomatoes

(28-ounces each) crushed tomatoes

beef stock or beef broth

balsamic vinegar

In a large pot, heat the olive oil...

In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.

Add beef, and cook, breaking into small pieces,...

Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.

In a blender or food processor, blend remaining...

In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.

Add the tomato paste, salt, pepper, oregano, basil...

Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.

Add diced tomatoes, crushed tomatoes, mushrooms (if using),...

Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.

Bring the sauce to a boil, and then...

Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.

https://www.youtube.com/watch?v=GJVCZ5HYB54

The rich, delicious flavor of this homemade spaghetti sauce is nothing short of amazing! Tried-and-true, this spaghetti sauce recipe really is the best.

GET THE RECIPE: https://www.melskitchencafe.com/homemade-spaghetti-sauce-perfected/

Top 26 beef broth recipes from across the web

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Top 26 beef broth recipes from across the web

The most viewed beef broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brown Gravy Recipe

Cheesy French Onion Chicken Recipe ...

French Onion Soup

Slow Cooker Red Wine-Braised Short ...

How To Make Hearty Vegetable Beef S...

The Ultimate Beef Bone Broth - Pho

Slow Cooker Roasted Garlic Beef San...

Homemade Beef Rice-A-Roni

The Best Homemade Spaghetti Sauce

Chili Verde {Mexican Stewed Pork}

The Best Ever Beef Stew Recipe (vid...

Beef Stroganoff with Dumplings Reci...

Beef Broth

Beef and Barley Soup

Japanese Beef and Rice Soup

Cheese Enchiladas

Best Beef Bone Broth and Gravy!

Seriously Amazing Swedish Meatballs...

Weekend Braised Beef Ragu with Papp...

Poor Man’s Stroganoff

&#x1f4cb;How to make a beef Consomm...

Instant Pot Brisket Street Tacos

Smothered Chicken with Mushroom Gra...

A Simple Pot Roast Recipe with Beef...

Instant Pot Best Keto Beef Stew Rec...

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The most viewed beef broth recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

📋How to make a beef Consomm...